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Pasta with boiled vegetables
4 servings
Ingredients
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
6 eggplants, soft (small) cut in long slices
2-3 tablespoons of olive oil
8 small tomatoes, cut in halves
8 slices of raw or cooked ham
1 onion, thinly sliced
2 crushed cloves of garlic
1 tablespoon of fresh basil, minced
freshly ground black pepper
500 grams of spinach noodles
Preparation
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Boil the three bell peppers evenly. Put in a plastic bag and set on the side for ½ an hour. Spread oil on the eggplant and fry in a frying pan at medium heat. Peal the peppers, take out the seeds and cut in four.
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Boil the tomatoes (whole if you prefer, then peel them and cut) until soft.
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Spread oil on the ham and fry until its golden on both sides. Put on the side. Heat up the remaining oil in a frying pan and sauté the garlic and onion until they golden slightly.
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Add the red, yellow and green peppers, the eggplant, tomatoes & basil. Season with pepper and cook at low heat for 4-5 minutes, stirring occasionally.
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Cook the pasta ‘al dente’ in abundant water with salt. Drain and place in a large plate.
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Put the vegetables on top of the pasta and add the ham. Serve right away.
Note
Offer this tasty dish for friends that show up unexpectedly. If you want a complete meal, start with a salad accompanied with croissants and finish up with some fruit. If you can’t get a hold of small tomatoes, use normal ones, although the small ones are a lot more meaty.
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